Chen Xiaohua, Yan Fei, Qu Dong, Wan Tian, Xi Linjie, Hu Ching Yuan
Shaanxi Province Key Laboratory of Bioresources, Shaanxi University of Technology, Hanzhong, Shaanxi, China.
Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Hanzhong, Shaanxi, China.
Food Chem X. 2024 Oct 23;24:101924. doi: 10.1016/j.fochx.2024.101924. eCollection 2024 Dec 30.
The interest of Chinese consumers in meat-free sausages has increased considerably due to their health benefits, but the aroma quality is far from reaching the traditional fermented meat sausages. This study evaluated the aroma characterization of Sichuan and Cantonese sausages using electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity values (OAVs) and metagenomic. Ninety-eight volatile compounds were identified. Among them, 23 odorants were perceived, and their intensity differed in the two groups of sausages. There was a significant difference in the volatile compound profile between Sichuan and Cantonese cooked sausages. E-nose sensors could differentiate them through specific responses to these volatile compounds. Furthermore, there was a significant difference in microbial communities between Sichuan and Cantonese sausages. For aroma quality improvement of meat-free sausages, studies should focus on controlling the formation of aroma compounds by aroma precursors and using different microorganisms to produce diverse meat aromas. Our results provide a reference for the implementation of these strategies.
由于其健康益处，中国消费者对无肉香肠的兴趣大幅增加，但香气质量远不及传统发酵肉香肠。本研究使用电子鼻（E-nose）、气相色谱-质谱联用仪（GC-MS）、气相色谱-嗅觉测量仪（GC-O）、气味活性值（OAVs）和宏基因组学评估了四川香肠和广东香肠的香气特征。共鉴定出98种挥发性化合物。其中，检测到23种气味物质，它们在两组香肠中的强度有所不同。四川熟香肠和广东熟香肠的挥发性化合物谱存在显著差异。电子鼻传感器可以通过对这些挥发性化合物的特定响应来区分它们。此外，四川香肠和广东香肠的微生物群落存在显著差异。为改善无肉香肠的香气质量，研究应聚焦于通过香气前体控制香气化合物的形成，并利用不同微生物产生多样的肉香味。我们的结果为实施这些策略提供了参考。
